Summary

Ingredients

• 800 g salmon fillet (s), skinless
• 2 tablespoon hazelnuts, roughly chopped
• 2 tablespoon pine nuts, roughly chopped
• 1 egg yolk
• g 1,000 pumpkin (se) (Hokkaido)
• 1 shallot (s), finely diced
• 30 g iner, finely diced
• 250 ml veal stock
• 50 g cream
• 100 ml wine, white, dry
• 2 sprigs mint, finely chopped
• 2 tablespoon butter
• 2 tablespoon olive oil
• 1 bunch parsley, finely chopped
• salt and pepper

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Instructions

1. Mix the hazelnuts, pine nuts and parsley with the egg yolks and season with salt and pepper.
2. Core the pumpkin and dice with the skin. Melt butter in a saucepan, sauté shallot and ginger briefly. Deglaze with the stock, cream and white wine. Add the pumpkin cubes, simmer for ten minutes, then puree and season with the chopped mint.
3. Portion the salmon fillet. Fry in olive oil for 2 minutes, then turn. Place the nut mixture on top and roast covered for approx. 3 minutes over low heat.
4. Arrange the fish on the pumpkin puree.